Spicy Kerala Egg Curry

This recipe is from a dear friend's mother-in-law, who took the trouble to write it down for me and send it over. Thanks to Ammama.

This is a traditional spicy Kerala Egg Curry recipe which goes  best with appam.


Ingredients:
1. Eggs: 3
2. Potatos: 2
3. Ginger: 1/2 " piece
4. Garlic: 4 cloves
5. Green chillies: 3
6. Red chilli powder: 1 tbs
7. Coriander powder: 2 tbs
8. Curry leaves: 8-10 or one sprig
9. Coriander leaves: a small bunch
10. Salt to taste
11. Mustard seeds: 1/2 tsp
12. Tomato: 1 (large)
13. Onion: 1 (large)
14. Coconut powder/grated and ground: 2 tbs
15. Garam masala powder: 1/2 tsp
16: Oil: 1 tbs

Method:
Hard boil eggs and keep aside.
Chop onions, ginger, garlic, green chillis, tomato, potato and coriander leaves and keep aside separately.
Heat oil in a pan and splutter the mustard seeds.
Add curry leaves, onion, ginger, garlic and  chillis. Fry till onions turn brown.
Add the red chili powder, coriander powder and garam masala and cook slightly taking care not to burn the powder.
Add the potato and tomato, coconut powder/grated and ground and enough water and salt to taste and cook till the potato is soft.
Mash the potato a little and then add the sliced boiled eggs.
Add coriander leaves and  saute for a minute or two and serve.

Mushroom Soup

Ingredients:

Mushrooms- About 100 grms
Onions-2 (diced)
Oil- 2 tbsp
Ginger garlic paste- 1 tbsp
Black pepper powder- 1/2 tsp
Bell peppers- one or two(diced)
Carrots-one or two(diced)
One small potato
Corriander leaves-One small bunch
Cream or quarter cup milk
Salt to taste

Method:

Wash and clean the mushrooms and slice them into small pieces. Heat cooking oil in a sauce pan and pop in the Onions. Let them cook till brown and add the ginger garlic paste. Add a little salt and let it leave water and cook in its water. Cook on low flame. On anther stove, heat a little oil in a pan and add the ginger garlic paste. Cook for a few minutes. Add the potato and cook till soft.(It can be pressure cooked too. Saves cooking time) After the potato is soft strain the water. Collect the strained water in a bowl and blend the onion, ginger-garlic and potato mixture and again strain it to get a smooth consistency. Keep this  aside. In another pan heat some oil and pop in the mushrooms, Add salt and cook till all the water evaporates. Add the bell peppers and carrots or any other vegetable and cook for a few minutes. Make sure you don't cook it till the bell peppers lose their crispiness. Now add the smooth blended onion and potato mixture , add a little bit of milk or cream, adjust salt to taste , garnish with coriander leaves, add some pepper powder to suit your palate and serve hot with a croûton. (Slurp)